JP3209666B2 - Manufacturing method of Nakasei rice cracker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a raw rice confection having a moist feeling and a soft texture.

[0002]

2. Description of the Related Art In a well-known rice cracker, polished rice is made into seeds and dough by a conventional method. It is known that a messenger cracker which is immersed and impregnated with a seasoning solution into the structure of a cracker to dry only the surface slightly to give a moist feeling and a soft texture to the whole cracker.

[0003]

However, this known example has the following disadvantages. a. The impregnation amount of the seasoning liquid is not constant due to the change in the temperature of the dough and the seasoning liquid, and the taste varies. b. The variable impregnation amount of the seasoning liquid is limited. c. Since the hot dough is immersed in the seasoning liquid, the deterioration of the seasoning liquid is promoted. d. The seasoning liquid having a high concentration is difficult to impregnate into the dough. e. Emulsifiable honey to which oil is added is difficult to impregnate into dough.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems, and the structural features thereof are as follows. 1. After cooling the unbaked rice confectionery baked by a conventional method to 30 to 40 ° C. , the unbaked rice confection is immersed in a seasoning liquid in a chamber, and then the chamber is evacuated.
Under reduced pressure by a, the vacuum infiltrated liquid seasoning to the biscuit rice菓中the action, then by this liquid seasoning penetrated rice surface lightly dried to product confectionery of rice菓全body of Shimekan A method for producing Nakasei rice confections that is designed to have a soft texture.

[0005] 2. Seasoning liquid, soy sauce, sauce, dressin
A grayed like, liquid seasoning flavor strength of the (wet pickup) Chamber
-The degree of decompression inside the chamber and immersion in the seasoning liquid in the chamber
2. The method according to claim 1, wherein the time is adjusted according to the time required.

[0006]

The medium rice confectionery produced by the above-mentioned method has a seasoning liquid spread over the whole rice confectionery, and has soft properties and wet feeling as a whole. As for the way of eating, it is eaten as it is or cooled in a refrigerator in summer.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Noodle rice or glutinous rice is milled or steamed and milled or rounded, spread with non-glutinous rice confections, die-dried, and conditioned (nekase). And baked. Glutinous rice confectionery is made into rice cakes, molded into a container, cooled in a refrigerator, then dried, conditioned and baked. The manufacturing method up to this point is performed by a conventional method of manufacturing rice crackers.

Next, as shown in FIG. 1, the unbaked rice confectionery 1 baked by the above-mentioned method is cooled to 30 ° C. to 40 ° C., then put into a net basket 4 and immersed in a seasoning liquid 3 in a decompression chamber 2. Then, the inside of the chamber 2 is evacuated from the vacuum line 5 to reduce the pressure, and the seasoning liquid penetrates into the unbaked rice confection 1 by the reduced pressure. FIG. 2 shows 760 mmH with a decompression time of 15 seconds.
The amount of impregnation when the pressure is reduced to g is shown.

The impregnation amount of the seasoning liquid is 10% in order to keep the whole unbaked rice confectionery 1 moist and so-called mesophilic.
The above is preferred. However, if the amount is too large, the shape retention of rice confectionery 1 deteriorates and stickiness occurs, so 10 to 40%
Up to the order is the practical range as a product. The rice confections produced by the above-mentioned method are preferably individually packaged and transferred to distribution.

Example 1 (Method for producing meso-senbei rice cracker) Using glutinous rice, the rice cracker dough is baked according to a conventional method for producing rice confectionery. 30 baked unglazed crackers
C. to 40.degree. C., immersed in the soy sauce processing liquid in the chamber 2 (Table 1), and evacuated the chamber 2 with a vacuum pump.
The pressure was reduced to 50 mmHg, the pressure was maintained for 15 seconds, and then the pressure was returned to normal pressure to allow the soy sauce processing liquid of 120% (weight ratio) to penetrate into the dough for the unbaked rice cracker, and then 85%
The product was dried for 20 minutes using a hot air drier at a temperature of ° C to prevent stickiness to form a product, and then packaged. The flow of this embodiment is as follows. Uchikushi → Washed rice → Water-soaked → Flourizing → Steaming → Smelting → Spreading → Molding → First drying → Nakase → Second drying → Baking → Cooling → Seasoning liquid immersion → Decompression / penetration → Drying → Nakasemi rice cracker → Packaging

[0011]

[Table 1]

Example 2 (Preparation method of medium-sized okaki) [0012] Ogaki dough is prepared using glutinous rice by a conventional method for producing glutinous rice confectionery. The unbaked unbaked oysters are cooled to 30 ° C. to 40 ° C., immersed in a soy sauce processing solution (Table 1) in the chamber 2, and evacuated to 100 mmHg by a vacuum pump, and then immersed in the soy sauce.
By holding for 2 seconds and then returning to normal pressure, soy sauce processing liquid of 55% (weight ratio) permeates unglazed oysters,
Thereafter, drying was performed for 30 minutes using a hot air dryer at 85 ° C., surface drying was performed to prevent stickiness, the product was finished, and then packaging was performed. The flow of this embodiment is as follows. Glutinous rice → Flour or round → Steaming or steaming → Rice cake → Container mold → Refrigerator → Cutting molding → Drying → Nekase (humidifying) → Cooling → Cooling → Dipping in seasoning liquid → Decompression / penetration → Drying → Mesophilic Okaki → Packaging FIG. 3 is a graph showing the relationship between reduced pressure and impregnation amount in the case of Okaki.

[0013]

As described above, according to the present invention, the unpolished rice confection is immersed in the seasoning liquid, and the seasoning liquid is penetrated and impregnated into the unpolished rice confection by the action of reduced pressure to make the whole rice confection into a neutral state with the seasoning liquid. Formed. As a result, the following effects can be obtained. a. The impregnation amount of the seasoning liquid can be adjusted even if the temperature of the dough and the seasoning liquid changes. b. Wide variable range of impregnation amount of seasoning liquid. c. Since the hot dough is not soaked in the seasoning liquid, the deterioration of the seasoning liquid is small. d. Even a highly concentrated seasoning liquid can be easily impregnated into the dough. e. Even emulsifying honey to which oil has been added can be easily impregnated into dough.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram of an embodiment of the present invention.

FIG. 2 is an explanatory diagram showing the relationship between the reduced pressure and the impregnation amount in the case of rice crackers.

FIG. 3 is an explanatory diagram showing the relationship between reduced pressure and impregnation amount in the case of oysters.

[Explanation of symbols]

 1 unglazed rice confectionery 2 chamber 3 seasoning liquid 4 net basket

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23G 1/00-9/30

Claims (2)

(57) [Claims] 1. An unbaked rice confectionery baked according to a conventional method for 30 to
After cooling to 40 ° C , this unbaked rice confection is placed in the chamber.
Immersed in the seasoning solution, and then evacuated the chamber.
The pressure is reduced by pulling.
Were infiltrated with seasoning liquid followed by this liquid seasoning penetrated rice surface lightly dried to product confectionery of raw rice in constituting the rice菓全body such that the soft texture of Shimekan Confectionery recipe. 2. A seasoning liquid, soy sauce, source, dressings
A constant, liquid seasoning flavor strength of the (wet pickup) is the chamber
2. The method for producing rice confectionery according to claim 1 , wherein the pressure is controlled by the degree of reduced pressure in the inside and the time of immersion in the seasoning liquid in the chamber .